Tea Biscuits
Light, flaky baking-powder biscuits made quickly with minimal handling, served warm with butter or jam.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Baking sheet
- •Biscuit cutter
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 9 g
- carbs
- 22 g
- protein
- 3 g
- calories
- 180
Instructions
- 1
Preheat the oven to 220C (425F) and line a baking sheet with parchment.
- 2
Whisk together the flour, baking powder, salt and sugar.
- 3
Rub the cold butter into the flour mixture until it resembles coarse crumbs.
- 4
Stir in the milk just until a soft dough forms, being careful not to overmix.
- 5
Turn the dough onto a floured surface and pat gently to about 2cm thickness.
- 6
Cut out rounds with a biscuit cutter and place on the baking sheet.
- 7
Bake 12-15 minutes until well risen and golden on top.
- 8
Serve warm.
Chef's tips
Handle the dough as little as possible; overworking it develops the gluten and gives tough, dense biscuits instead of light, flaky ones.
Ingredient substitutions
- milk → buttermilk for a slightly tangier, more tender biscuit
Storage
Best eaten the day they are made; keeps 1 day in an airtight container.
Reheating
Warm briefly in a low oven, wrapped in foil, to refresh.
Common mistakes to avoid
- •Overworking the dough
- •Twisting the cutter when cutting rounds, which seals the edges and stops them rising evenly
Serving suggestions
Cooked Tea Biscuits?
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